Go Back
To make delicious Brown Butter Maple Pecan Cookies, you need the right ingredients. Here’s a simple list: - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/4 cup pure maple syrup - 2 large eggs - 2 teaspoons vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup pecans, chopped - 1/2 teaspoon cinnamon (optional) Each ingredient plays a key role in the cookie's flavor and texture. The unsalted butter provides a rich base. Brown sugar adds moisture and a deep, caramel taste. Granulated sugar helps with sweetness and crispness. Pure maple syrup gives a warm, natural sweetness. The eggs bind everything together and add fluffiness. Vanilla extract enhances the cookie's overall flavor. All-purpose flour gives structure, while baking soda helps them rise. A pinch of salt balances the sweetness. Chopped pecans add crunch and flavor, and cinnamon can provide a cozy warmth if you choose to add it. Gather these ingredients, and you're ready to create a treat that will delight everyone! 1. Start by melting the butter in a medium saucepan. Set the heat to medium. 2. Stir the butter often as it melts. This helps it cook evenly. 3. Keep cooking for about 5-7 minutes. Watch closely as it bubbles and foams. 4. The butter will turn a golden brown color. You’ll smell a nutty aroma when it’s ready. 5. Once it reaches this stage, remove it from heat. Let it cool slightly in the pan. 1. In a large mixing bowl, add the browned butter. 2. Combine it with the packed brown sugar and granulated sugar. 3. Mix these until they are smooth and creamy. This is key for your cookies. 4. Now, pour in the maple syrup, eggs, and vanilla extract. 5. Stir everything together until fully mixed. 1. In another bowl, whisk together the all-purpose flour, baking soda, and salt. 2. If you want a hint of spice, add cinnamon to this dry mix. 3. Gradually add the dry ingredients to the wet mixture. 4. Mix until everything is just combined. Do not overmix. 5. Fold in the chopped pecans with a spatula. Make sure they are evenly spread. 1. Cover the mixing bowl with plastic wrap. This keeps the dough fresh. 2. Refrigerate the dough for at least 1 hour. This step helps the flavors blend. 3. When ready, preheat your oven to 350°F (175°C). 4. Line two baking sheets with parchment paper for easy cleanup. 5. Remove the dough from the fridge. Use a cookie scoop to drop rounded tablespoons onto the sheets. 6. Leave some space between each cookie. They will spread while baking. 7. Bake for 10-12 minutes. Look for lightly golden edges and soft centers. 8. Let the cookies cool on the sheets for 5 minutes. Then, move them to a wire rack to cool fully. Browning the butter is key for flavor. It adds a rich, nutty taste. To brown butter, melt it over medium heat. Stir it often to prevent burning. Look for a golden brown color and a toasty aroma. If it turns dark brown, it may taste bitter. Remove it from heat as soon as it turns golden. You can change the nuts or add mix-ins. Walnuts or almonds work well. For a twist, try chocolate chips or dried fruit. To adjust sweetness, add less sugar or more maple syrup. Tasting the dough helps find the right balance for you. To serve, arrange cookies on a rustic board. Drizzle them with extra maple syrup for flair. Pair them with coffee or milk for a fun treat. Adding a sprinkle of cinnamon on top can enhance the look and flavor. {{image_2}} You can easily make these cookies gluten-free. Just swap the all-purpose flour with a gluten-free blend. Look for a mix that works well for baking. This ensures the cookies stay soft and chewy. If you want a vegan version, replace the butter with coconut oil or vegan butter. For the eggs, use flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. This helps bind the ingredients together. Want to add more flavor? You can mix in spices like nutmeg or ginger. A splash of almond extract also gives a nice twist. Experiment with these options to find your favorite flavor! To keep your Brown Butter Maple Pecan Cookies fresh, use airtight containers. This helps prevent air from making them stale. You can store them at room temperature for about a week. If you prefer, you can also refrigerate them. Just remember, cold cookies may lose some of their chewy texture. You can freeze cookie dough for later use. To do this, scoop the dough into balls and place them on a baking sheet. Freeze the dough balls until firm, then transfer them to an airtight container or freezer bag. They will last up to three months. When you're ready to bake, simply thaw the cookie dough in the fridge overnight. Bake as usual, adding a couple of minutes to the baking time if they are still a bit cold. For baked cookies, you can freeze them too. Once cooled, place them in an airtight container. They will stay fresh for about three months. To enjoy, just thaw them at room temperature before serving. Look for a light golden edge. The center should still look soft and puffy. If the edges are firm and the center is slightly shiny, they are done. Let them cool on the baking sheet for five minutes before moving them to a rack. This helps them set up perfectly. Yes, you can use walnuts, almonds, or even hazelnuts. Each nut brings its own flavor. If you want a sweeter taste, go for walnuts. For a crunchier bite, try almonds. Just chop them up the same size as the pecans. If your dough is sticky, add a bit more flour. Start with a tablespoon at a time. Mix well after each addition. You want a dough that holds its shape but is still soft. Chilling the dough also helps it firm up. These cookies stay fresh for about a week at room temperature. Store them in an airtight container. If you want to keep them longer, freeze them. They can last up to three months in the freezer. Just thaw them at room temperature when you’re ready to enjoy! This blog covered the essential steps to make Brown Butter Maple Pecan Cookies. You learned about the key ingredients, how to prep brown butter, and mix the dough. Remember, chilling the dough is key for the best results. I shared tips for perfecting the brown butter and customizing your recipe. You can even try gluten-free or vegan options. Store your cookies properly to keep them fresh. I hope you enjoy making these delicious treats!

Brown Butter Maple Pecan Cookies

Indulge in the ultimate sweet treat with these Brown Butter Maple Pecan Cookies! This simple recipe showcases nutty brown butter, real maple syrup, and crunchy pecans for a deliciously decadent cookie experience. Perfect for your family gatherings or cozy nights at home, these cookies are sure to impress! Click to explore the full recipe and bake a batch today. #BrownButterCookies #MaplePecan #CookieRecipe #BakingInspiration
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1/4 cup pure maple syrup

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pecans, chopped

1/2 teaspoon cinnamon (optional)

Instructions
 

In a medium saucepan, melt the butter over medium heat. Continue cooking for about 5-7 minutes, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly.

    In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth and creamy.

      Add the maple syrup, eggs, and vanilla extract to the mixture. Stir until fully incorporated.

        In another bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using). Gradually add this dry mixture to the wet ingredients and mix until just combined.

          Fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.

            Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour (this helps the flavors meld and the cookies to hold shape).

              Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

                Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers are still soft.

                    Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 1 hour (includes chilling) | Total Time: 1 hour 25 minutes | Servings: About 24 cookies

                        - Presentation Tips: Arrange the cooled cookies on a rustic wooden board and drizzle a little extra maple syrup over them for a touch of sweetness and visual appeal. Serve with a side of coffee or milk for a delightful treat!